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Fermented Vegetables

By Kirsten K. Shockey and Christopher Shockey
Lacto-fermentation is a classic preserving method that yields nutrient dense live foods packed with vitamins, minerals, enzymes and probiotic goodness. Try these creative recipes for fermenting 64 different vegetables and herbs! Included is the science behind the vegetable fermentation, the tools of the trade, mastering the basics, storage and troubleshooting, using garden vegetables and herbs from arugula to zucchini, some foraged vegetables, and fruits. Many are vegetarian or gluten-free. Fermenting unlocks new, complex and deeper flavors and gives you instant side dishes, salads or flavorful foods to build a healthy, colorful meal. Make an Herb Smeared Bagel with fermented chives or basil paste, or try a Chipolte Squash Kraut Dip, easy Baba Ganoush, Sushi-Norimaki, Blaukraut or Apple-Stuffed Pork Loin, and finish with a Northwest Gingered Carrot Cake. Softcover -376 pp
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